Cheesy Sausage and Rice Casserole

Cauliflower rice is one of the best low-carb substitutes for those starchy foods we have all enjoyed but no longer eat on a ketogenic diet. Since cauliflower is so mild in flavor, it absorbs the seasonings and sauces you add to it, making it a great base in many dishes. Roasted, riced, or “mashed” shows the vegetable’s true versatility beyond streamed or raw florets. This casserole will turn even the biggest cauliflower non-believer into a fan because of the delicious sausage and cheese that accompany it. Another easy weeknight meal makes this a true winner.

I began by pre-heating my oven to 350°F and gathering the above ingredients.

While heating olive oil in a large pan over medium heat, I chopped the onion, red pepper, and jalapeños into small pieces. I used two medium jalapeños, but you could use more or less, depending on personal preference.

I first cooked the onions in peppers until fragrant and the onions were slightly translucent, then seasoned with salt and pepper. I sliced the sausage links into coins and then added them to the pan to warm through.

Next, I stirred in the riced cauliflower and mixed everything together. Since I used frozen cauliflower, I only cooked it for 2-3 minutes. If you start with raw cauliflower, I would probably cook it for at least 5 minutes until the “rice” is more tender. I topped the mixture with cheese and put the pan in the oven for 10 minutes until the cheese melted. If you do not have an oven-safe pan, you can first transfer the mixture to an 8×8 baking dish, top with cheese, and then bake. This is delicious! I love the flavor of the sausage and the bite from the peppers. You could use any type of sausage you prefer, but this Cajun andouille is fantastic.